While the concept of rice paper spring rolls is traditional to Vietnamese cuisine, which typically includes ingredients like shrimp, pork, and herbs, the use of tofu as a primary protein is a more modern adaptation. This variation is largely influenced by vegetarian and vegan diets, making it a fusion of traditional Vietnamese techniques with plant-based, Western dietary preferences. These rolls are now enjoyed worldwide, often paired with dipping sauces like hoisin, peanut, or soy-based varieties.